1/3 cup rice flour
3 Tbsp potato starch flour
1/8 tsp salt
1/2 cup water
1/4 cup margarine, sliced
2 large eggs

1. Preheat oven to 450 F.
2. In a small bowl, combine rice flour, potato starch and salt; set aside.
3. In a small saucepan, combine water and margarine.  Bring to a boil stirring often to melt the butter.  As soon as water boils, add in dry ingredients all at once and stir vigorously.  Keep stirring until dough forms a ball.  Remove from heat.  Beat eggs in, one at a time, with an electric mixer to make the dough smooth.
4. Drop by tablespoonfuls in an oil sprayed muffin tin.  Bake at 450 F for 15 minutes.  Reduce heat to 350 F and bake 20 minutes more.
5. Remove puffs from pan and cool slightly on a cooling rack or kitchen towel.  Cut off the tops of the puffs and use a small fork to remove the soft centers.  Replace lids and allow puffs to cool completely. 
6. Fill puffs with pudding and frost with chocolate frosting (or dust top with powder sugar).  Or fill puffs with sandwich fillers for a tasty lunch treat. 

Makes 12 puffs.

top of page

Vanilla Pudding

Butterscotch Pudding:
Substitute 1 ½ cup brown sugar (firmly packed) for white sugar. Use 3 tablespoons margarine instead of 2 tablespoons.

Chocolate Pudding:
Increase sugar to 1 cup. Add 3 tablespoons cocoa with the sugar. 

Note:  If you omit eggs in this recipe, the pudding will be sweeter and less rich, but still very good. 

top of page

1. Preheat oven to 400 F.  In medium mixing bowl combine  tapioca flour, cornstarch, potato starch, sweet rice flour, xanthan gum, salt, and sugar.  
2. With pastry blender, cut in margarine and Crisco until pieces are pea-size.
3. Beat egg using a fork; add vinegar and ice water.  Stir into flour mixture.
4. Knead to form a ball (it is better to be a little too moist than too dry).  Cover with plastic wrap and refrigerate  for one hour for easier handling.  
5. Roll out pastry on a cornstarch dusted pastry cloth and covered rolling pin.  (May roll out pastry between sheets of plastic wrap or waxed paper.)  To transfer pastry, wrap it around rolling pin; unroll onto pie pan.  Shape to fit pan, trim edges leaving 1/2-inch, fold under.  Flute edges using fingers.    
6. For a baked crust, prick bottom crust with a fork about 5 times.  Bake for 10-15 minutes or until slightly browned.  Cool before filling.

top of page

1-1/2 cups cookie crumbs
1/4 cup sugar
1/2 cup melted margarine

1. Mix margarine, sugar, and crumbs together and press into 8 or 9-inch pie pan. 
2. Bake 8 minutes at 375 F. Cool. 

top of page

1/2 cup rice flour
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup cold margarine
1/2 cup walnuts, chopped fine

1. Combine flour, sugars and spices. 
2. Cut in cold margarine with knife or pastry blender until mixture is coarse and crumbly.  Stir in walnuts. 
3. Sprinkle over pie or use as directed in recipe.

top of page

Apple Pie

5 cups peeled, cored and sliced baking apples 
3/4 cup sugar
3 Tbsp cornstarch
1 tsp ground cinnamon
unbaked 8-inch double pie crust

1. Preheat oven to 400 F.  Mix cinnamon, cornstarch, and sugar together and stir in with apples in a medium bowl.
2. Spread apple mixture in an unbaked pie shell.
3. Cover with top crust and crimp edges with fingers to seal. Cut slits in top.
4. Bake for 10 minutes. Turn oven to 350 degrees F and continue cooking for 30 to 40 minutes, or until crust is lightly brown.

top of page

Pumpkin Pie

2 large eggs
15 ounce can pumpkin
3/4 cups sugar
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup hot water
1/2 cup DariFree powder
unbaked deep-dish 9-inch pie crust

top of page

Peach Pie

3/4 cup sugar
3 Tbsp cornstarch
1/4 tsp ground cinnamon
1/8 tsp salt
2 Tbsp margarine
5 cups peeled and sliced peaches
unbaked 8-inch double pie crust

1. Preheat oven to 400 F.  Combine sugar, cornstarch, cinnamon, and salt.  Cut in margines.
2. Add peaches, toss gently, and spoon into unbaked pie shell. 
3. Top with pie crust.  Cut steam vents.  Moisten edges and seal.  Flute edges. 
4. Bake for 45 to 50 minutes.

top of page 

2/3 cup sugar
2 Tbsp cornstarch
16 ounce package frozen blueberries, defrosted
1 Tbsp melted margarine
1 Tbsp lemon juice
unbaked 8-inch double pie crust

1. Preheat oven to 425 F.  Mix sugar and cornstarch together in a medium bowl. Stir in blueberries till well coated. 
2. Pour blueberry mixture into an unbaked pie shell. Sprinkle with margarine and lemon juice.
3. Cover with top crust and crimp edges with fingers to seal. Cut one or two 1 inch slits in the top.
4. Bake for 45 minutes.

top of page

2 eggs
1 cup milk substitute
1/2 tsp salt
1 cup rice flour blend

1. Beat the eggs just until blended.  Add the salt, milk substitute and flour.  Whisk until smooth.
2. Cover the batter and let rest 15 minutes.  The batter should be thin. (Just enough to coat a spoon dipped in it.)  Add more water if the batter is too thick. 
3. Heat a frying pan with margarine or vegetable oil to grease the pan.  
4. Working quickly, pour 1/4 cup of batter for a small crepe, or 1/3 cup batter for a larger crepe, into the hot pan.  Tilt the pan so that the batter spreads out evenly.  Cook on one side (it cooks quickly), turn with a spatula and cook the other side.
5. Pile the cooked crepes on a plate.  Refrigerate if not using immediately.  These may be prepared up to a day ahead of time.

top of page